We’ve been experiencing a heat wave on the East Coast this week, and this No-Bake Strawberry Frozen Yogurt Cheesecake has been getting me through it! This recipe is super quick and easy to make, with just a few ingredients like almonds, dates, strawberries, and greek yogurt.

Although you can absolutely serve this as a light dessert, my favorite way to enjoy it as a cold, refreshing, and satisfying breakfast!

No-Bake Strawberry Frozen Yogurt Breakfast Cheesecake

Makes one cheesecake (6-8 servings)

Ingredients:

For the crust:

1 cup almonds
1/2 cup coconut
1 cup pitted dates
1 tbsp coconut oil
1 tsp vanilla
1/2 tsp salt

For the filling:

2 cups strawberries
2 cups greek yogurt
1 tsp vanilla
2 tbsp fresh lemon juice

To make:

Make the crust. To a food processor, add the almonds and blend until very finely chopped. Add the coconut, dates, coconut oil, vanilla, and salt and blend until all of the ingredients are completely combined and crumbly.
Grease a springform pan with coconut oil, then use your fingers or a spatula to press the crust into an even layer on the bottom of the pan.
To a blender (you can also re-use your food processor here if it’s strong enough!), add the strawberries, greek yogurt, vanilla, and lemon juice and blend until smooth and completely combined. Pour the mixture into the pan. (Note: If you’d like to create a marbled effect, reserve 1 cup of greek yogurt and blend the rest of the ingredients together. Add half of the mixture from the blender to the pan. Then, add the reserved cup of greek yogurt and blend until combined. Pour the rest of the mixture into the center of the pan and use a toothpick to swirl the two colors together).
Place the pan in the freezer to chill at least 4 hours or overnight. Before serving, remove the pan from the freezer and let thaw at room temperature for 20 minutes. Keep any leftover cheesecake frozen until ready to eat.